Hey there Folks,
It's been a while since I posted. This past weekend I was rummaging through the freezer. I found some beef ribs that I smoked last November, and a small eye of the round. After a few minutes of cogitation, I decided to make soup from the ribs and smoke the eye for GYPC's Italian Beef Sammies.
The soup - I had about 8 beef ribs left from 2 racks that I had smoked in November 2007, which I had bagged and frozen. They went into the stock pot with carrots, celery, salt, peppercorns, and a couple bay leaves. I simmered for a few hours, strained the solids out, and put the pot on the front porch (auxiliary cooler) for the night. The overnight temp was about 0° F so the fat froze into an easily removable disk on top of the stock. I pulled all the meat off the bones and shredded it. When reheating the stock, I added the shredded beef, an 8 oz. can of tomato sauce, some green beans, lima beans, red kidney beans, green peas, and corn. After that came up and was simmered for about a half an hour, I added some barley and simmered another half hour. S+P to taste. Great soup!
The Italian Beef - I marinated the eye overnight in store bought Italian dressing augmented with some Worcestershire, basil, oregano, and thyme. It was smoked with apple wood for about 3 hours at 230°F to an internal temp of 138° F. The eye was sliced thin, spread on the rolls, topped with thin sliced onions and green bell pepper that had been slowly cooked in olive oil and butter and seasoned with S+P, basil, oregano and thyme. Some shredded mozzarella on top of the peppers and onions and into the broiler to melt the cheese. Serve with au jus for dipping. Awesome!
Here is the Q-view
Eye in the Smoker
Eye before slicing
Plated with soup
It was great to smoke smoke some meat, cook some soup, and enjoyable to eat. The guests insisted that they be invited back for a repeat.
Take care, have fun, and do good!
Regards,
Meowey
It's been a while since I posted. This past weekend I was rummaging through the freezer. I found some beef ribs that I smoked last November, and a small eye of the round. After a few minutes of cogitation, I decided to make soup from the ribs and smoke the eye for GYPC's Italian Beef Sammies.
The soup - I had about 8 beef ribs left from 2 racks that I had smoked in November 2007, which I had bagged and frozen. They went into the stock pot with carrots, celery, salt, peppercorns, and a couple bay leaves. I simmered for a few hours, strained the solids out, and put the pot on the front porch (auxiliary cooler) for the night. The overnight temp was about 0° F so the fat froze into an easily removable disk on top of the stock. I pulled all the meat off the bones and shredded it. When reheating the stock, I added the shredded beef, an 8 oz. can of tomato sauce, some green beans, lima beans, red kidney beans, green peas, and corn. After that came up and was simmered for about a half an hour, I added some barley and simmered another half hour. S+P to taste. Great soup!
The Italian Beef - I marinated the eye overnight in store bought Italian dressing augmented with some Worcestershire, basil, oregano, and thyme. It was smoked with apple wood for about 3 hours at 230°F to an internal temp of 138° F. The eye was sliced thin, spread on the rolls, topped with thin sliced onions and green bell pepper that had been slowly cooked in olive oil and butter and seasoned with S+P, basil, oregano and thyme. Some shredded mozzarella on top of the peppers and onions and into the broiler to melt the cheese. Serve with au jus for dipping. Awesome!
Here is the Q-view
Eye in the Smoker
Eye before slicing
Plated with soup
It was great to smoke smoke some meat, cook some soup, and enjoyable to eat. The guests insisted that they be invited back for a repeat.
Take care, have fun, and do good!
Regards,
Meowey
